The impact of power ultrasound application on physicochemical, antioxidant, and microbiological properties of fresh orange and celery juice blend
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00236-y
Abstract: The aim of this work was to study the effect of power ultrasound (PUS) application on physicochemical, antioxidant, and microbiological properties of a juice blend from oranges and celery stalks. Juice samples were sonicated in… read more here.
Keywords: juice blend; microbiological properties; application physicochemical; power ultrasound ... See more keywords
Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28052196
Abstract: Ultrasound combined with high temperatures (thermosonication) is an alternative to thermal treatments applied for juice preservation purposes. Blend juices, such as orange-carrot juice, are an interesting option for consumers due to their diversity of unique… read more here.
Keywords: carrot juice; orange carrot; carrot; juice blend ... See more keywords